1 cup chicken fillet cut into strips
3 tablespoon taystee wheat
1 teaspoon ground dry dhannia
1 teaspoon ground dry jeera
½ teaspoon baking powder
1 egg (beaten)

1 green chilli chopped
1/4 tsp garlic/ginger
2 Tbs Chopped Dhanya


Marinade meat with all ingredients except egg and baking powder. Leave overnight. Before frying add baking powder and beaten egg and mix well. Deep fry in hot oil.



  Origin of the humble samoosa.

The deep-fried,triangular pastry  is India’s great contribution to the world of fast food, the product of a thousand years of culinary heritage.Food historians have established, however, that the samoosa originated not in India, but in Persia. The sanbusaj, originally a Persian term for any stuffed, savory pastry,started showing up in Persian, Arab and Turkish literature in the 9th century, when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .